How to Roast Garlic - irresistibly aromatic and mildly sweet whole head of garlic drizzled with olive oil and then roasted to golden buttery soft perfection along with thyme. Makes a delicious spread to baguettes or as add-ons to mashed potatoes and salads!
Peel some of the outer layers of the garlic: Do not touch the head.
Cut the top ¼” to ½” off of a whole head of garlic, so that each individual clove should be visible. Make sure every garlic clove is exposed.
Place the head of garlic on foil paper together with the thyme. Drizzle the top of the garlic with a bit of oil, about 1 teaspoon.
Wrap it up with parchment paper and tie with kitchen twine and place it in the oven. Another way to roast the garlic is to wrap in foil paper, this option does not require kitchen twine. Either works just fine.
Roast at 400 Degrees F for about 35 - 40 minutes. Cooking times would vary depending on the size of the garlic head, it’s age and oven temperature. The garlic is ready when it’s completely soft fragrant and can easily be pierced with a spoon or knife.
Let the garlic cool, then squeeze individual cloves out of the skin.